An easy and flavorful, one-pan brunch.
For a quick yet scrumptious brunch a scramble is hard to beat. For this one paprika-forward linguiça sausage is tossed together with crispy potatoes and fluffy scrambled eggs, then topped with tangy goat cheese. Pairs equally well with coffee or mimosa—it’s never too early to start planning for the weekend.
Linguiça and Potato Scramble with Goat Cheese
Sausage, potatoes, and scrambled eggs come together beautifully in this one-pan brunch. A sprinkling of herbs and goat cheese add a finish of brightness and tang.
Ingredients
- 1 5.5-oz linguiça sausage sliced into rounds
- 1 small red onion chopped
- 2 tbsp olive oil
- 2 Yukon Gold potatoes scrubbed and cut into 1-inch cubes
- 1 tsp cumin
- Kosher salt and Pepper
- 3 eggs
- 1 tbsp sour cream or yogurt
- 3 oz goat cheese
- 1/4 cup fresh parsley leaves chopped
Instructions
- Heat a large skillet over medium heat. Add linguiça sausage and cook for about 1 minute until some fat has released then add onion and cook, stirring occasionally, for about 3-4 minutes until sausage is browned and onion has softened. Remove to a medium sized bowl.
- Add 1 tbsp olive oil to the pan then add potatoes and toss in the oil. Spread potatoes into an even layer and add 2 tbsp water to the pan. Cover skillet and cook for 5 minutes then uncover and toss potatoes with cumin and a heavy pinch of salt and pepper. Cook for an additional 5-10 minutes until potatoes are browned and tender. Remove to the bowl with the sausage and onion.
- Reduce heat to low and add 1 tbsp olive oil to the pan. Beat together eggs, sour cream or yogurt, and a pinch of salt and pepper. Add egg mixture to the skillet and cook, stirring to break up curds, until eggs are set then remove from heat. Return linguiça, onion, and potatoes to skillet and toss together. Serve with a sprinkling of goat cheese crumbles and parsley leaves.
Notes
Any sausage could be subbed in here and you could also swap out the goat cheese for something like cotija or feta if you prefer.
